Natural News

Natto, a fermented soybean dish typically served for breakfast in Japan, can inhibit the ability of SARS-CoV-2 — the virus that causes COVID-19 — to infect healthy cells, according to a study by Japanese researchers.

Published Tuesday, July 13, in the journal Biochemical and Biophysical Research Communications, the study showed that unheated natto extract degraded the receptor-binding domain (RBD), a key region of the spike protein that studs the outer surface of SARS-CoV-2.

READ FULL ARTICLE HERE > https://www.naturalnews.com/2021-07-27-fermented-japanese-dish-inhibits-covid-infection.html

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *